#四session Baking Contest and It's Love to Eat Festival#mango Chocolate Glaze Mousse Cake

Name: #四session Baking Contest and It's Love to Eat Festival#mango Chocolate Glaze Mousse Cake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1/2 Six inch cake; 240g Mango pulp; 240g Light cream; 10g Gelatin powder; 20g Powdered sugar; 300g Strawberry Chocolate; 110g milk; 170g syrup

by Shredded Potato Burrito

5.0 (1)

Favorite

Difficulty

Hard

Time

Serving

Now the mangoes are very delicious, it's a shame not to make mousse cakes.
The weather is already hot, mousse cake is the first choice in summer. The mango mousse cake with rich flesh, I used strawberry-flavored chocolate as the glaze on the outer skin, and the matte surface is wrapped with the sweet and fragrant mousse cake. It looks seductive and satisfying when eating. It is the first choice for sisters gatherings.
(The main ingredient is the mousse cake material, and the auxiliary material is the force of the drenching liquid. For the chiffon cake material, see the last tip)"

Ingredients

#四session Baking Contest and It's Love to Eat Festival#mango Chocolate Glaze Mousse Cake

1. First make a 6-inch chiffon cake. After separating the yolk and protein of the 3 eggs, add 20g of fine sugar to the egg yolks, stir with 1g of salt until the sugar melts, add 30g of oil and 30g of milk in sequence, and stir each one well.

#四session Baking Contest and It's Love to Eat Festival#mango Chocolate Glaze Mousse Cake recipe

2. Sift in 50g low-gluten flour.

3. Stir well.

4. Add a few drops of white vinegar to the egg whites, beat with a whisk until coarsely foamed, add 30 grams of fine sugar in three times, beat until dry and foamy.

5. Take 1/3 of the meringue and mix it into the egg yolk paste, then add 1/3 of the meringue and stir

6. Mix well

7. Pour back into the basin of meringue and mix well. After mixing, there will be no defoaming.

8. Pour into the mold and shake out the bubbles. Put it in a preheated oven, bake at 150°C for 20 minutes, and turn at 170°C for 25 minutes.

9. After baking, the mold can be released until the mold is not hot at all.

10. The tested cake is divided into three slices, and one slice is cut into a small mold.

11. Prepare mango pulp

12. The mango pulp is pureed with a food processor, and 240g pulp is taken

13. Gelatine powder is softened with three times the blisters and mixed well with mango puree

14. Add powdered sugar to the whipped cream and beat it to 60%, which is a kind of flowable.

15. Mix the mango puree three times with the whipped cream that has been beaten to 60%.

16. Put the prepared cake slices in the mold.

17. Pour the mango mousse into the mold, and put the mango pulp at the cut point.

18. Pour the mousse liquid, smooth it, and keep it in the refrigerator for more than 2 hours

19. Make glaze. 110g milk plus 110g whipped cream into 160g syrup

20. 300kg strawberry chocolate chopped

21. Stir and melt under water

22. The milk, cream, syrup are mixed and boiled, then put in the soaked gelatin powder and mix well.

23. Pour the chocolate liquid and mix well, twice

24. The finished mousse cake is demoulded by blowing the mold around with a hair dryer

25. When the temperature of the glaze is lowered to about 30℃, the glaze can be applied

26. carry out

27. Finally, you can sprinkle some sugar beads to decorate

Tips:
The steps should be very clear. At the end of the wood surface, you can take back the glazing liquid, and repeat the drenching several times, and it will look thick.
If you like to eat more cakes, you can put 2 layers of cake slices. I like to eat mousse liquid and put a layer of cake slices.
6-inch chiffon cake: 3 eggs, 30 grams of vegetable oil, 30 grams of milk, 50 grams of sugar, 1 gram of salt, 50 grams of low powder, and a few drops of white vinegar.